From the recipe box
Cabbage Poriyal
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Cabbage
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 10 mins
- Total
- 20 mins
- Serves
- 2
Ingredients
- 3 cupscabbage, thinly shredded and roughly chopped
- ¼ cupwater (optional, only if needed while cooking)
- ½ cupfrozen green peas
- ¼ cupgrated carrot
- 1-2 teaspoonsoil or ghee
- ½ teaspoonmustard seeds
- ½ teaspooncumin seeds (jeera)
- 1-2dried red chilies
- 1green chili, just slit
- 6-8curry leaves
A pinch of hing (asafoetida)
- ¼ teaspoonturmeric powder
- to tasteSalt
- 2-3 tablespoonsfresh grated coconut
- 1-2 tablespoonschopped cilantro
Notes & Tips
- Cabbage poriyal is one of the easiest South Indian vegetable sides to make on a busy day. Unlike many vegetables that require longer cooking times, cabbage cooks quickly and tastes best when it retains a little texture.
- This recipe is intentionally simple: shredded cabbage + tempering + quick sauté + fresh coconut finish.
- Adding green peas is a great optional variation because it adds a little sweetness, color, and texture. Fresh coconut at the end balances the cabbage beautifully and gives the poriyal its traditional South Indian flavor.
- For an even faster meal, prep shredded cabbage ahead of time and keep it refrigerated. The entire dish can come together in under 10 minutes.
Step by step
Method
- 01
Wash and thinly shred the cabbage. Roughly chop the shredded cabbage into smaller pieces so it is easier to eat and cooks evenly.
- 02
Heat oil or ghee in a pan. Add mustard seeds and allow them to splutter. Add cumin seeds, dried red chilies, green chili, curry leaves, hing, and turmeric powder.
- 03
Add the chopped cabbage and salt. Mix well with the tempering.
- 04
Cover the pan with a lid and cook for 4-5 minutes on medium heat until the cabbage softens slightly while still maintaining some crunch. Cabbage cooks very quickly, so avoid overcooking it.
- 05
Add frozen green peas if using and cook for another 2-3 minutes until they are warmed through.
- 06
Turn off the heat and mix in fresh grated coconut and cilantro.
- 07
Serve warm with rice, dal, sambar, rasam, or as a simple side dish for a quick weekday meal.
